I love a hot drink ritual, be it a coffee in bed while getting my morning news fix or a cuppa while doomscrolling before going to sleep at night. And given I haven’t had an office this year, and no one but my own time to waste, I’m more likely to be found making my own drinks than wandering down to the nearest cafe on company time to buy a $7 latte.Drinks within the context of a cafe can offer an insight into politics and creativity. Where and how are they sourcing their beans? Are there interesting non-caffeinated beverages on the menu? But in the privacy of your own home, practicality and comfort take priority.

I’m a huge fan of a matcha latte using Thea matcha, or a Moccamaster coffee with Ozone beans and a splash of Boring oat milk. At night it’s Nerada Organics Rooibos and Vanilla tea, with a splash of oat milk and ‘special’ honey. Zoe is a Yorkshire tea girlie (two teabags, milk and a small teaspoon of sugar) and Sophie is a Milo devotee. With all this in mind, and a piquing sense of curiosity, I reached out to a bunch of people whose taste I rate to ask: what is the hot drink you make at home?

Tanya Barlow, nail artist and host of Hello Tanya podcast

I take my morning coffee very seriously. I’m a ceramic dripper pour over gal, and always buy whole beans and grind them fresh! I recently purchased an insulated stainless steel server from Hario to keep it toasty while I’m making breakfast, and it’s been a gamechanger. And always take it black! I’ll switch up beans every so often, between Supreme or Ozone. Medium roast! In the summer I’m heavily addicted to making my own cold brew.

Allyssa Verner-Pula, PHD student and host of Allyssa, unabridged podcast

This is going to sound a bit backwards, but I typically don't do hot drinks at home – until it gets close to Christmas time. During spring/summer, I am a sucker for a Christmas seasonal hot choccy before bed. Any brand will do, as long as it is caramel, gingerbread or cinnamon flavoured, and there is Christmas-adjacent imagery on the packet.

Zoe Black, deputy director Objectspace

Kaputī Kawakawa Vitality is energising and calming simultaneously. I love a mug of this morning or night – it’s healing and nourishing.

Chelsea Winstanley, filmmaker

Espresso stove top coffee with cream. But it must be drunk with a cannelė from Beabea’s Bakery in Westmere.

Rachel Soo Thow, content creator at The Lit List

In the mornings I’m a green tea drinker to wake up the insides but around lunch I’m a matcha lover. I’ve been an avid user of Thea Matcha for years and what May and Enna have created is a brand that really knows their stuff when it comes to matcha- from premium grade to superior, all matcha is sourced from Japan and it’s the best brand I’ve tasted that replicates exactly that. I love to make an iced matcha with frothy cold oat milk:

1. Soak the bamboo whisk in warm water for a minute to loosen up the bristles

2. Use 4g of Thea Premium Kyoto matcha powder in a small bowl using a sieve

3. Add 50mls of hot water at 60 degrees Celsius and using the bamboo whisk, whisk in zig zag motions vigorously until it is silky smooth and there’s no lumps for about a minute

4. To your cup of choice add ice, squeeze a bit of golden syrup or maple syrup at the bottom and add 150mls of oat milk or milk of your choice (sometimes I like to froth the milk in a milk frother too to have it extra frothy)

5. Pour in the matcha!

Jess Molina, writer and content creator

I came across Maru Matcha at the Auckland Food Show a few months ago and tried their sea salt iced maple matcha. It absolutely rocked my world and I immediately purchased the powder so I could recreate it at home. I ran out of maple syrup the other day and my dad heroically bought me some from the supermarket. He thought I was making pancakes but alas it was for matcha! I start with some maple syrup in a tall glass, a dash of sea salt, oat milk and lots of ice. Then I prepare my matcha in a separate glass.

I like it to be quite paste-y and thick so I froth that before adding it into my glass of milk and maple. I'm not a morning person but this makes me want to get out of bed everyday! [Editor’s note: Yes this a cold drink, but we will let it slide as it can also be made with hot milk; hold the ice]

Bailey Meredith, CEO and creative director of Baina

Moccamaster decaf long black, made with Supreme coffee beans. I usually manage to finish the entire pot by 10am.

Nat Robb, founder of Amélie

I am fussy when it comes to my tea, even though it is so basic. I love an Earl Grey, but only Dilmah Earl Grey. I have it with Pam's lite soy milk, I think because it doesn't have a super strong taste. Also, I'm probably the world's biggest advocate for a hot Thea matcha with soy milk. I have had this set up at home before but I have no self control and drank it too much, so now I save it as a treat for when I go out.

Kaarina Parker, author and model

I'm pretty boring in the mornings, just a flat white with oat milk on the coffee machine. But in the evenings, I love hot chocolate (usually West Coast Cocoa) with a healthy pour of Baileys Irish Cream.

Amanda Linnell, writer and comms specialist

Freshly ground beans from our friends at Waiheke's Island Coffee are fed with precision into our well-worn Breville coffee machine. The result: a short black in my favourite Fiona Mackay ceramic espresso cup and I'm raring to kick into the day.

Lauren Brodie, content creator

After realising I was probably funding 50% of Wellington’s café strawberry matcha trade, I decided it was time to learn how to make it myself. I use Thea Premium Mie matcha, paired with Boring Oat Milk barista, loads of ice and a generous pour of strawberry syrup. The fact it’s green makes it healthy despite the add-ons… right?! [Editor’s note: Again, this is an iced drink – heat the milk and omit the ice to make it a hot one]